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ingedients:
1 kg. of large macaroni
1/2 kg. of ground meat
2 mediums onions, chopped
2-3 ripe tomatoes, finely diced
2 cups of olive oil
1 bay leaf
a little basil
150 grams of "kephalotyri" or grated parmesan
salt and pepper to taste

for the bechamel:
1 cup of flour
1 cup of peanut oil
4 cups of milk
3 eggs, beaten
150 grams of "kephalotyri" or grated parmesan
salt and pepper to taste
a little nutmeg.

Make the bechamel, following the directions below.

In a casserole, put a cup of oil and saute the onions until
golden. Then add the ground meat, stirring constantly for a few
minutes to avoid the formation of clumps, then the tomatoes, the
salt, the pepper, the bay leaf, the basil, and a little water.
Let cook over medium heat for around 30 minutes.

Cook the macaroni until "al dente" in a large quantity of salted water,
chill them and drain them. Then, in a large frying pan, heat the
second cup of oil to very high [it shouldn't smoke, but a little
of it should sizzle when it hits water - KH] and pour it over the
macarani.

In an oven-proof dish, arrange half of the macaroni, sprinkle them with
some of the grated cheese, and cover them with the meat mixture. Over
this, arrange the rest of the macaroni and sprinkle on some more of
the cheese. Pour the bechamel sauce in a thin, steady stream over the
entire mixture, so that it coats every surface. Sprinkle on the rest
of the cheese and put in the oven. Bake at high heat for 20 minutes.
Let cool, cut into large pieces/portions and serve immediately.

To make the bechamel:

In a saute pan, heat the oil and add the flour while stirring
guickly with a spatula to avoid clumps. Heat the milk and add it
to the mixture, while wisking. [The recipe doesn't say this, but
let the sauce cook until it starts to thicken before continuing.
If you don't, it will taste "pasty" - KH] Remove the pan from the
heat and add the beaten eggs, the salt, the pepper, the cheese,
and the nutmeg, stirring constantly. If the sauce seems to thick,
add a little milk.

Bon apetit!

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